Photo of Southwest Inspired Black Beans and Eggs by WW

Southwest Inspired Black Beans and Eggs

1 - 5
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
This twist on Huevos Rancheros is ultrasatisfying. A squeeze of fresh lime juice just before servingadds wonderful brightness to the dish.


Olive oil

2 tsp(s), (10 ml)

Uncooked onion(s)

1 large, diced

Jalapeño pepper(s)

1 small, seeded and diced

Canned black beans

2 cup(s), (850 g), rinsed and drained


¼ cup(s), (60 ml)

Fresh lime juice

2 tsp(s), (10 ml)

Garlic clove(s)

1 clove(s), medium, minced

Table salt

½ tsp(s), (2 ml)

Ground cumin

½ tsp(s), (2 ml)


6 large egg(s)

Grape tomatoes

2 cup(s), (500 ml), chopped

Uncooked scallion(s)

3 medium, sliced

Shredded cheddar cheese

¼ cup(s), (60 ml), sharp variety


¼ cup(s), (60 ml), chopped

Fresh lime(s)

1 medium, cut into 6 wedges


  1. In a large skillet, heat oil over mediumhigh heat. Add onion and jalapeño; cook, stirring often, until soft, 710 minutes. Add beans, water, lime juice, garlic, salt and cumin; stir and heat through. Remove skillet from heat; lightly mash beans and cover to keep warm.
  2. Fry eggs in a nonstick skillet coated with cooking spray over medium heat.
  3. Serve eggs over bean mixture, topped with tomatoes, scallions, cheese and cilantro; serve with lime wedges when serving.
  4. Serving size: 1 egg, 125 ml (1/2 cup) bean mixture and 75 ml (1/3 cup) tomato mixture


Spice this up with a dash of hot sauce. Be careful not to touch face with hands after prepping jalapeno.